Korean Beef Stock Recipes

KOREAN BEEF STOCK

Steps:

• Put the beef in a stockpot and add the water. Bring to a boil over high heat, skim the scum that rises, and then add the garlic, ginger, onion, scallions, salt, and peppercorns. Lower the heat to gently simmer for about 2 hours, or until the stock has reduced by about a quarter. Throughout the simmering time, skim off the scum and fat as they gather on the surface.
• Remove from the heat. Use tongs to remove the beef from the pot, reserving it for another use (see the Note below). There are usually few impurities in this stock so there is no need to let it stand undisturbed before straining. Position a fine-mesh sieve (or a coarse-mesh sieve lined with cheesecloth or paper towel) over a large saucepan. Gently ladle the stock through the sieve. Tilt the stockpot to ladle out as much clear stock as possible, discarding any sediment-laden liquid and any remaining bits at the bottom of the pot.
• Taste the stock. If it is not as flavorful as you would like, simmer it to reduce the liquid and concentrate the flavors. Once you are satisfied with the flavor, let the stock cool completely, cover, and refrigerate for at least 8 hours, or until the fat solidifies on the surface. Remove and discard the fat. The stock is now ready to use. Or, store in a tightly closed container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
• notes
• The left over meat is not fully tender by the time the stock is done, so you'll need to repurpose it. I often use it for a homey Chinese dish called 1-2-3-4-5 beef.
• In a saucepan, combine 1 tablespoon Shaoxing rice wine or dry sherry, 2 tablespoons unseasoned rice vinegar, 3 tablespoons sugar, 4 tablespoons soy sauce, and 5 tablespoons water. Stir to dissolve and adjust the flavors for a tangy-sweet-savory balance. Add the meat and additional water to cover. Simmer for about 30 minutes, or until the beef is tender. Then raise the heat to vigorously simmer for about 15 minutes to reduce the liquid by about half. Remove from the heat and serve with rice. Scallion, ginger, and star anise can be added during simmering for extra flavor notes.

KOM TANG (KOREAN BEEF STOCK SOUP)

Steps:

• In a large dutch oven, add 8 cups cold water, the beef cubes and the radish. Bring to a boil and then simmer for 1 hour until meat is very tender.
• Remove meat and radish from the broth and skim off excess fat that has floated on the surface of the broth. Slice the meat into thin slices, cutting against the grain. Slice the radish into slices 1/4 inch thick.
• Add the meat, radish and garlic to the broth. Bring back to a boil. Add noodles to broth.
• Cut green onion into rings. Check seasoning and garnish with green onions.